Falafel
Who doesn’t love falafel? One of my favourite things to cook. The parsley is vital so don’t be tempted to skip it!
Falafel
Who doesn’t love falafel? One of my favourite things to cook. The parsley is vital so don’t be tempted to skip it!
Cooking Instructions
- 1
Soak the dried chickpeas in cold water overnight with quarter a teaspoon of baking soda. The chickpeas will grow in size significantly so add plenty of water. Here’s the before and after.
- 2
Drain the chickpeas and add all ingredients to a food processor (or make do with a blender like I do!). Careful not to over-blend and create a hummus-like dip.
- 3
Taste the mix to make sure you’re happy and transfer to a container in the fridge for at least at hour. This makes it easier to shape.
I’ve been told you can also freeze the mix at this stage, so you can easily scale the recipe and save time next time you want falafel.
- 4
Once the mix is cooled, form your falafel balls with your hands.
- 5
Shallow fry the falafel in a neutral tasting oil. I use locally produced rapeseed oil. Turn with a fork occasionally so all sides are crispy and golden brown.
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